Gemista me Kima (Beef Mince and Rice Stuffed Peppers and Tomatoes)

Ingredients

• 400 g beef mince
• 2 red peppers
• 2 ripe tomatoes
• 150 g short grain rice
• 1 onion
• 2 garlic cloves
• 0.25 tsp ground cinnamon
• 15 g flat-leaf parsley
• 4 tbsp olive oil

Method

1. 1

   Heat the oven to 190C (170C fan, gas 5). Slice the tops off the peppers and tomatoes and scoop out the insides, chopping the tomato flesh finely.

2. 2

   Finely chop the onion and crush the garlic. Fry the beef mince in the olive oil over a high heat until browned with no pink remaining, then add the onion and garlic and cook for 5 minutes.

3. 3

   Stir in the chopped tomato flesh, rice, ground cinnamon and chopped parsley. Season well, add 150ml water and simmer for 8 minutes until the rice has absorbed most of the liquid.

4. 4

   Spoon the mixture into the hollowed peppers and tomatoes, filling generously, and replace the lids.

5. 5

   Stand upright in a baking dish, pour 100ml water around them, cover with foil and bake for 40 minutes.

6. 6

   Uncover and bake for a further 15 minutes until the vegetables and rice are completely tender.